These crispy small balls look so cute and can used in a number of recipes like boondi raita, boondi ke ladoo, boondi kadhi etc.
Making boondi was a difficult task for me. I still remember the first time I made it. It was a tailed one and not round balls ;-). But this time I was very satisfied with the results. Just follow these simple instructions and your boondi will be first time right.
Let us start cooking!!!
Ingredients:
Gram flour (Besan): 1 cup
Water: 3/4 cup
Oil: ½ tbsp
Turmeric powder: ¼ tsp
Rice flour: 1 tbsp (Optional)
Method:
1. In a bowl take besan. Add water slowly while stirring the mixture so that no lumps remain.
2. Add rice flour, oil and turmeric powder. Stir well.
3. Now stir this batter very nicely for 5-6 minutes.
4. Keep it covered for ½ an hour.
5. Take oil in a kadai and let it heat. Till then stir the mixture well.
6. Now take a perforated spoon and keep it above the kadai. Take a spoonful of besan mixture and pour on this perforated spoon. The balls will drop down into the kadai.
7. Let them fry on a medium flame.
8. Take them out when they have become light brown in color.
1. In a bowl take besan. Add water slowly while stirring the mixture so that no lumps remain.
2. Add rice flour, oil and turmeric powder. Stir well.
3. Now stir this batter very nicely for 5-6 minutes.
4. Keep it covered for ½ an hour.
5. Take oil in a kadai and let it heat. Till then stir the mixture well.
6. Now take a perforated spoon and keep it above the kadai. Take a spoonful of besan mixture and pour on this perforated spoon. The balls will drop down into the kadai.
7. Let them fry on a medium flame.
8. Take them out when they have become light brown in color.
9. Similarly do for the remaining besan mixture.
10. Boondi is ready.
Tips:
1. Initially add little water to besan as it helps in removing the lumps.
2. Stir the mixture well which helps in making the boondi crisp.
3. If we add salt to besan mixture the boondi tends to soak up extra oil.
4. The oil should be on medium heat always. (neither too hot nor too cold).
5. If your boondi has a tail like structure then it means the besan mixture is thick. Add little water and check.
10. Boondi is ready.
Tips:
1. Initially add little water to besan as it helps in removing the lumps.
2. Stir the mixture well which helps in making the boondi crisp.
3. If we add salt to besan mixture the boondi tends to soak up extra oil.
4. The oil should be on medium heat always. (neither too hot nor too cold).
5. If your boondi has a tail like structure then it means the besan mixture is thick. Add little water and check.
See you soon with a new recipe till then Happy Cooking!!!
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